Aloo Gobhi Stuffing Recipe

Name: Aloo Gobhi Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter plus additional for buttering pan; 1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups); 3 medium onions, coarsely chopped; 3 medium carrots, cut into 1/4-inch dice; 3 celery ribs, cut into 1/4-inch dice; 1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice; 1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces; 2 1/2 teaspoons curry powder (preferably Madras); 1 1/2 teaspoons sea salt; 1 teaspoon black pepper; 1 teaspoon cumin seeds; 1/4 teaspoon cayenne; 1 1/2 cups reduced-sodium chicken broth (12 fl oz); 1 1/2 cups unsalted roasted cashews (7 oz)

Servings: persons

1 stick (1/2 cup) unsalted butter plus additional for buttering pan
1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)
3 medium onions, coarsely chopped
3 medium carrots, cut into 1/4-inch dice
3 celery ribs, cut into 1/4-inch dice
1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice
1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces
2 1/2 teaspoons curry powder (preferably Madras)
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1/4 teaspoon cayenne
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 1/2 cups unsalted roasted cashews (7 oz)

1
Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
2
Butter a shallow 3-quart baking dish (13 by 9 inches).
3
Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes.
4
Remove from oven.
5
Increase oven temperature to 450F.
6
Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides.
7
Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
8
Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes.
9
Transfer to a large bowl and toss with bread cubes.
10
Add broth and 1 cup cashews, then toss to coat.
11
Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down).
12
Bake in upper third of oven until heated through, about 20 minutes.
13
Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter plus additional for buttering pan, 1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups), 3 medium onions, coarsely chopped, 3 medium carrots, cut into 1/4-inch dice, and more.

Yes, Aloo Gobhi Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Gobhi Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions